Cooking

Large fish usually benefit from being cooked in a moist heat, such as poaching or steaming, so they don’t dry out. Make sure the fish is at room temperature when you cook it or the centre will stay too cold.

The most important thing when cooking fish is to cook JUST until it is done: no longer or it will be dry and fall apart. A fish is properly cooked when the flesh has turned opaque and may be more flaky in appearance (especially white fish). If the flesh is not visible, it will feel firm and flaky through the skin when you press it. If you are checking a large whole fish, you can also make a slit along the backbone and lift a little of the flesh up to check that it is opaque all the way to the bone. When cooked, the dorsal fin will pull out easily.